Recipe: Asparagus, Mushroom, and Goat Cheese Quiche

Not too long ago, I’d hear the word “quiche” and roll my eyes thinking, “I could never make something so complicated.” After all, quiche is delicious, flaky, savory, and can be super fancy. I like to cook, but I stick to the simple stuff that works well, tastes great, and takes very little prep time and clean-up.

Then one day, a good friend came over and offered to make a quiche. I believe my response was, “We don’t have the time and I’m not sure I have everything we need.”

I was so wrong! My friend’s philosophy (which I have since adopted) was this: quiche is simple—you basically put whatever sautéed meats and veggies you like into a pie pan atop a crust, add some cheese, some beaten eggs, and bake it. Done.

I began experimenting and came up with awesome and crazy recipes. You can seriously place anything into a quiche, and somehow, it turns out to be the best thing you’ve ever eaten each time.

My favorite recipe is below. It’s so simple—if I can do it, anyone can, really. I will sometimes add bacon to make it more breakfast-friendly for the meat-lovers in my life, but you can leave it out to keep it vegetarian. Experiment, and enjoy!

What You’ll Need

Store bought pie crust or a tube of crescent rolls

1 tbsp. coconut oil, butter, or olive oil

4 eggs, lightly whisked

1 lb. asparagus (I don’t measure most things because, well—who has time for all that? This should be a healthy handful of stalks)

1/4 to 1/2 cup mushrooms, sliced (I use chanterelles)

1/3 cup crumbled goat cheese

A dollop of spiced mustard

1/3 yellow onion, diced

A pinch of black pepper and finishing salt

Optional: 1/3 to 1/2 lb. bacon (depends on how much you love bacon)

Easy Prep and Cooking

Note: Preheat oven to 375°F

Place pie crust or crescent roll dough into a 9-inch pie pan. If previously refrigerated, it may need to warm to room temperature to be unrolled without breaking—but just get all fancy with your fingers and spread it in the pan, smoothing lines and bumps.

Brush a dollop of mustard around on the pie crust for yummy added flavor.

Trim the ends of the asparagus, then cut into 1/2 inch pieces. Sauté with the sliced mushrooms and diced onion in butter or oil of your choice until the asparagus is tender, but still crispy. Place all of this in a big bowl.

Optional: fry the bacon until just before crispy (it’s still going to bake, remember), then pat dry with a napkin and dice into small chunks. Add this to the bowl of sautéed veggies.

Toss the veggies and optional bacon around in the bowl to make an even mixture of deliciousness, and then dump this batch of awesomeness into the pie pan and spread it out.

Sprinkle the goat cheese evenly over the mixture.

Pour the lightly beaten eggs (bold) over top of the mixture, gently shaking the pan to evenly distribute.

Bake for 35 minutes or until the center is firm and not runny.

Cool for 10 minutes and eat the whole thing like a maniac because you won’t be able to stop.

Enjoy this quick and simple recipe for a fancy brunch or an early dinner. Feel free to play with different ingredients and share the power of quiche.

I definitely believe that good food is an embodiment of love, so share your efforts with your loved ones. They will thank you with full bellies and happy hearts. Shine on.

Image credit: SanFrancouver

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